Formats

Behind the Castello di Soave, invisible to the tourists enjoying the view of the plain, lies a vineyard that epitomises the opposite of what Soave has been for decades. No mass product, no compromise. Ferra is single-varietal Garganega from volcanic gravel – of a hilltop that has belonged to the Rizzardi family since 1977 and has been bottled as a single vineyard since 2014. What makes this Soave stand out from the standard, pleasing wines: Garganega gets the full stage here. Fermentation in glazed cement tanks preserves the mineral precision, while six months in large foudres give the wine texture, depth and richness that go far beyond what is expected from the appellation.

The 2023 vintage brought a balanced climate with warm days and cool nights, which harmoniously combined freshness and ripeness. Martin Foradori's Merlot is characterised by cool noblesse and a clear structure. Dark berries, fine herbs and a hint of graphite characterise the bouquet. The ageing partly in large wooden barrels and partly in cement eggs gives the wine depth without excess weight. The palate is juicy, precise and supported by silky tannins - a South Tyrolean Merlot of quiet sovereignty and terroir-related elegance. SUPERIORE.DE

While the Rive wines from Andreola each bring a single vineyard to the glass, the Dirupo tells a different story: that of the entire denominazione. For this brut, Stefano Pola draws on the privilege of a vineyard network that extends across all 15 municipalities of the Valdobbiadene DOCG – from gentle slopes at 200 metres to extreme steep slopes at 500 metres, on limestone marls, sandstones, conglomerates and deep clay soils. No other wine of the house represents the territory so completely. The choice of grape varieties emphasises this approach: 90% Glera, supplemented by Bianchetta and Perera – two indigenous varieties of the hills, which have long since disappeared from standard Prosecco, but here they quietly contribute to the aromatic depth.

Rhine Riesling in South Tyrol? What sounds unusual at first glance makes perfect sense in the valley floor around Kurtinig. The loose, well-aerated sandy soils with calcareous gravel offer ideal conditions for the demanding Rheinriesling. The microclimate does the rest: the warm afternoon wind from Lake Garda alternates with cool morning breezes from the north, ensuring constant ventilation from April to October. The grapes undergo a 6–8-hour cold maceration before pressing – a process that releases the fine fruit flavours from the skins. Fermentation takes place at a controlled 19 °C in stainless steel.

Arneis – once almost extinct, today Piedmont's white pride. The Poggio di Caro comes from the heart of the Roero: the 20 to 25-year-old vines are rooted in the characteristic sandy soils around Canale, where Enrico Serafino has been at home since 1878. After being harvested by hand, the grapes are cooled with carbonic acid snow and undergo a 12 to 15-hour cold maceration before being gently fermented in stainless steel. Three months of bottle ageing round off the wine.

The aromatic soul of South Tyrol. Gewürztraminer is considered the most typical of all South Tyrolean white wines – full-bodied and unmistakably aromatic. At Peter Zemmer, this grape variety grows on low-growing rootstock in the Guyot system, in the best vineyard sites on the valley floor around Kurtinig at 220–230 metres above sea level. The favourable location, ideal sunshine and good aeration of the grapes create ideal conditions for this demanding variety. After destemming, a six to eight-hour cold maceration follows, which transfers the valuable flavours from the skins into the must and intensifies the characteristic bouquet. Gentle pressing and subsequent fermentation at a controlled temperature of 19 °C in stainless steel preserve the varietal aromas in all their splendour.

Zisola is the Tuscan dream of the Mazzei family in the south of Sicily. The winery's bestseller is made from 100% Nero d'Avola from traditional Alberello vines near Noto, where chalky soils and proximity to the sea balance the natural exuberance of this indigenous grape variety with freshness and elegance. The Marchesi Mazzei, one of Italy's most historic winegrowing families with over 600 years of tradition, have been continuing their Sicilian project since 2003. 24 hectares of vineyards surround the historic bagli of the 50-hectare tenuta with a view of the baroque UNESCO World Heritage Site of Noto. Hand-picked and fermented for 14-16 days at 26-28°C, the wine matures for 10 months in French oak barrels (33% new).

Nas-cëtta, also known as Anas-Cetta, is a rare, indigenous white wine variety from Piedmont that was almost forgotten. Originally native to the Novello region, it is characterised by its fine structure, aromatic complexity and good ageing potential. For Il Fiore, it is combined with 70% Chardonnay to harmonise fruit and texture. Maturation in stainless steel tanks preserves the purity of the fruit and the clear expression of its Piedmontese origins.

Ribolla Gialla with ambition: Rjgialla is Tunella's elegant interpretation of the indigenous grape variety that has been rooted in Friuli for centuries. The vines grow on slopes with lean marl soil, which gives the wine precision and freshness. Bright straw yellow in colour with greenish reflections. The bouquet is fine and expressive: lemon zest, white peach, blossom honey, pear and a hint of herbal spice. Slender but full of character on the palate, with lively acidity, delicate fruit and a clear, slightly salty finish. A fresh, delicate white wine with a regional profile – ideal with light summer cuisine. SUPERIORE.DE

Trebbiano can be more than just a fresh summer wine – as Zaccagnini's San Clemente has been proving for years. Named after the Romanesque abbey of San Clemente a Casauria, a national monument in the heart of the Valle Casauria, this wine is a commitment to the depth of an often underestimated grape variety. The grapes come from old vines on clayey soils with a south-westerly exposure, where the constant ventilation between the Apennines and the Adriatic ensures perfect ripeness. The grapes are harvested by hand at the end of September, beginning of October – later than Tralcetto, riper and more concentrated. The actual transformation begins in the cellar: 14 days of maceration at a cool 14-16°C extract texture and complexity without sacrificing freshness. The wine then matures for six months in untoasted barriques – the wood provides structure, not flavour.

In 1984, Rita Tua and Virgilio Bisti bought a dilapidated farmstead near Suvereto. No wine background, no generations of tradition – just a conviction: that the Colline Metallifere terroir can do more than it seemed at the time. The metal-rich, ferruginous clays of these hills between the Tyrrhenian Sea and the Apuan Alps bear a fingerprint that no other growing region in Tuscany can replicate: mineral, salty, with a depth reminiscent of both earth and sea. Tierre is Tua Rita's 100 per cent Merlot expression of this terroir – more accessible than the legendary Redigaffi, but with the same soils, the same hands, the same attitude.

A red wine with character – irresistible in its depth and yet with supple elegance. Noras comes from 90% Cannonau (Grenache) and 10% Carignano and is harvested from old vines rooted in sandy-granitic soils deep in the Sulcis terroir. After late manual harvesting, the must ferments at a controlled 22-24 °C for 12 days in stainless steel tanks, accompanied by regular pumping over to optimise extraction. Malolactic fermentation takes place early and spontaneously, followed by around six months of maturation in used French barriques. Before it is released for sale, Noras matures for a further six months in the bottle – a maturation and ageing process that gives it depth and elegance.

Barbaspinosa comes from the hills around Poggio la Mozza – characterised by ferruginous clay soils that give the Sangiovese backbone and depth. The wine is aged for twelve months, partly in barriques and partly in large wooden barrels. Ruby red in colour with a slightly lighter rim. The bouquet smells of black cherry, plum, Maremma herbs, some tobacco and a hint of leather. Powerful but well-balanced on the palate, with ripe fruit, grippy tannins and fine spice. The vintage gives fullness, but remains surprisingly fresh thanks to the cool nights. A Sangiovese full of character with a Tuscan soul – down-to-earth, honest and with a distinctive expression of the Maremma. SUPERIORE.DE

Verdeca is a grape variety that hardly anyone knows – and that is no coincidence. For centuries, it was used as the base material for vermouth, was rarely vinified as a single variety and was considered too unspectacular for its own bottle. Yet its history is an ancient one: Greek in origin, it probably arrived in Apulia with the first settlers and became native to the sandy limestone soils of Salento. Masseria Li Veli has given it a stage with the Askos project – and the wine critics have responded. Askos Verdeca is the only Apulian white wine ever to be honoured by Gambero Rosso with its Tre Bicchieri.

"Sogni al Campo" – dreams in the field. A name that reveals what drives this co-operative: 180 Piedmontese winegrowers who work together to cultivate around 300 hectares in the best vineyards in the region and make wine in the ultra-modern winery in Barolo. What unites them is the belief that co-operation does not have to mean compromise, but concentration on the essentials. This Langhe Nebbiolo shows how cleverly Piedmont handles its grape varieties: 85 per cent Nebbiolo provides structure and those typical aromas of cherry, violet and a hint of tar. But the 15 per cent Barbera is the secret – they bring juiciness and a lively acidity that makes the Nebbiolo more accessible in its youth without taking away its soul. After traditional fermentation, the wine matures for twelve months in barriques, which give it a subtle spiciness and finely polished tannins.

Tunella's classic with a very distinctive profile: the Sauvignon Bianco from Tunella shows why this variety has found a new home in the Collio Orientali. The vines grow on calcareous marl soils and benefit from cool nights and sunny days – ideal conditions for freshness and flavour. Lively and clear on the nose: elderflower, whitecurrant, gooseberry and a hint of sage. Juicy on the palate, with elegant acidity, a firm texture and an animating fruity-spicy finish. A typical, but never intrusive Sauvignon – precise, easy-drinking and full of Friuli spirit and a clear signature. SUPERIORE.DE

Documented since 1370, Lagrein epitomises authentic South Tyrol like no other grape variety. This autochthonous variety, related to Syrah and resulting from a natural cross with Teroldego, finds optimal conditions in the alluvial soils of Bolzano, Ora and Magreid. The natural cultivation of the selected partner farms respects the characteristic intensity of this Burgundy-coloured variety. Traditional mash fermentation at a controlled temperature in steel tanks, followed by malolactic fermentation and twelve months of ageing in large wooden barrels, results in a Lagrein with a classic character.

Intense ruby red, complex bouquet with notes of black cherry, blueberry and plum, followed by coffee, liquorice and leather. Powerful and full-bodied on the palate, sweet in its tannic texture, infused with a lively freshness and with a beautiful fruit centre. Persistent on the palate with notes of liquorice and cocoa, giving the Rosso an elegant and full-bodied finish. SUPERIORE.DE

The name says it all: Due lame – two terraces – refers to the extreme altitude range of the vineyards between 420 and 655 metres. These are the highest Sangiovese vineyards in the whole of Tuscany, arroccati on the mineral-rich steps that gave the village of Lamole its name. The ochre-coloured "Macigno Toscano" soils, interspersed with Galestro and Alberese, give the wine its characteristic sharpness and elegance. The winery in the heart of Chianti Classico has been part of the Santa Margherita Group (Herita Wines) since 1993 and vinifies in the historic cellars of a Castello dating back to 1350. The grapes undergo optical selection, ferment in stainless steel with 7-10 days of maceration and mature on the lees until late winter. A short maturation in large oak barrels rounds off the process.

Dellago comes from Pinot Bianco plots personally selected by cellar master Stephan Filippi on characteristic porphyry and limestone soils, where Archduke Johann of Austria established Pinot Blanc in South Tyrol as early as 1850. The special terroir with its distinctive temperature fluctuations between warm days and cool nights gives the hand-picked grapes the mineral precision that characterises Dellago. After careful manual harvesting, the grapes are gently pressed and vinified in two parts: The majority matures traditionally in stainless steel tanks on the fine lees, while a small but decisive proportion undergoes alcoholic fermentation and malolactic fermentation in French barriques – a subtle use of wood gives the wine additional structure and complexity without overpowering its Burgundian elegance.

The single vineyard Monteprandone is the centrepiece of the winery – a south-west facing, organically cultivated plot on calcareous clay soil, which produces the most structured grapes on the estate year after year. Montepulciano and Sangiovese are selected here with great care and matured classically in large wooden barrels and barriques. The result is a Rosso Piceno Superiore with depth, nobility and a clear signature of origin.